sa国际传媒

Strawberries and cream have long been a dreamy combination. But did you know that聽strawberries and cheese can also be splendidly combined? In this case, though, they are not served at the end of the meal for dessert.

Dear Eric: I often make beef or chicken stock from bones and carcasses. I then freeze it to pull it out later to make soup.

I聽recently visited a cooking school perfectly located to inspire students to reach gastronomic heights. To the south of it is a valley with vineyards and small farms growing everything from lavender to artichokes, and asparagus to heritage apples.

Dear Eric: When visiting Provence, we would visit markets where they sold sun-dried tomato spread that we would buy and spread on baguettes. It was so flavourful; I bought it every chance I got.

The ninth sa国际传媒 Shellfish Festival takes place soon. Reading about this tasty series of events immediately made me want to cook local shellfish. Today鈥檚 recipe is the result.

Dear Eric: About eight months ago my appetizer at a lovely place called Les Retrouvailles in Lyon, France, was a flan-like dish with pears and Roquefort.

It鈥檚 still May, but it has felt like early summer the last while with the weather being so pleasantly sunny and warm. It鈥檚 the perfect climate to offer main-course salad recipes you could serve for lunch or dinner.

Dear Eric: Could you offer some side dishes using kale? Sarah Dear Sarah: Nutritious kale has been a trendy food the past few years, so much so that even McDonald鈥檚 is now serving salads made with it.

It鈥檚 lean, boneless, tender and moderately priced. You might think I鈥檓 talking about boneless, skinless chicken breast, but in this case, the meat is pork tenderloin. I don鈥檛 cook with it often, only because I don鈥檛 think to use it.

Maple syrup has been in聽the news recently and聽it was not to remind people that it鈥檚 good on聽pancakes.